Chicken Normandy Recipe

Chicken tenderloins get topped with a creamy sauce made with apple wedges, apple cider, and whipping cream in this one-pot main dish.

| Fall 2019

Photo by Getty Images/travellinglight

Yields 4 servings.


  • 12 chicken tenderloins
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 apple, cored and cut into 3/4-inch wedges
  • 1 cup chopped onion
  • 1 sprig fresh thyme
  • 1 cup apple cider
  • 1 cup heavy whipping cream
  • 1 tablespoon Dijon mustard


  1. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper, sprinkling evenly on both sides.
  2. Place flour in a small bowl. Dredge chicken in flour, lightly coating both sides. Shake gently to remove excess flour.
  3. In a large skillet, heat oil over medium-high heat. Add butter and let melt. Add chicken tenders. Reduce heat to medium, and cook for 2 to 3 minutes per side, or until golden-brown and cooked through.
  4. Transfer chicken tenders to a plate, and tent loosely with foil. Place in oven set on lowest setting to keep warm.
  5. Place skillet with drippings over medium-high heat. Add apple wedges, onion, and thyme, and cook for 3 minutes, or until apple wedges start to soften.
  6. Stir in apple cider, and bring mixture to a rolling boil. Continue boiling, stirring constantly, until cider is reduced by half, about 2 to 3 minutes.
  7. Stir in whipping cream and mustard. Cook over medium heat, stirring constantly, until sauce is thick and bubbly, and apples are tender, about 2 to 3 minutes. Season with remaining salt and remaining pepper.
  8. Serve sauce over chicken tenders.

For more delicious apple recipes, see Apple Recipes From the Autumn Harvest.

Traci Smith is a Capper’s Farmer editor. She enjoys doing crafts and DIY projects, hanging out with her Labrador retrievers, and trying new recipes.


The Apple Cookbook: 125 Fresh Picked Recipes

From sweet to savory and from breakfast to bedtime, apples take center stage in this fun volume. With recipes ranging from traditional apple pies and crisps to unexpected surprises like Ground Lamb Kebabs with Apple Mint Raita, this new edition of the best-selling classic has been completely revised and redesigned to feature more than 30 new apple-themed goodies. With plenty of vegan and gluten-free options, you’ll be cooking apple-based dishes that you can enjoy with all of your friends.

Olwen Woodier is the author of six cookbooks, including The Pesto Cookbook and The Apple Cookbook . She has written about food for 35 years, including articles for the New York TimesGourmetWoman’s Day, and Family Circle. She offers cooking classes at her home, Glenfiddich Farm, in Leesburg, Virginia.



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